FREE Your Ultimate Greater Sacramento Craft Beer And Food Source
HOPS TO TABLE
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Aug/Sept 2013
THE FARMERS’ MARKET
AMAZING FARM-TO-FORK BEER PAIRINGS YOU WON’T WANT TO MISS!
SONOMA BEER GUIDE JOIN US FOR A FUN ROAD TRIP TO BEAUTIFUL SONOMA, CALIFORNIA
P LUS.. . . .
Greater Sac Craft Beer Directory now including Chico!
TRACK 7 BREWING CO.
FAMILY RUN AND COMMUNITY DRIVEN
Hops to Table 3
Introductions: Device Brewing Co. and Bike Dog Brewing Co.
In this issue we introduce Ken Anthony from Device Brewing Co. and A.J. Tendrick from Bike Dog Brewing Co. They talk about their upcoming plans for launching their new breweries in Sacramento and West Sacramento, respectively.
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Hops to Table Scavenger Hunt Highlights
We completed our first scavenger hunt last month with 64 people participating for a chance to win mega money in cash and prizes. We captured some of the highlights for this fun filled event.
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2013 California State Fair Commercial Brewers’ Awards
We have all the results for the 2013 California State Fair Commercial Brewers’ Awards. Check it out and see if your favorite brewer and beer is listed!
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Restaurant Profile: The Farmers’ Market
Take a trip with us to the local farmers’ market, where we find local, fresh ingredients to pair with our favorite beer.
10 Beer Inspired Recipes: Award Winning Chili In this issue, we feature the winner of Track 7 Brewing Co.’s First Annual Chili Cook off. This chili is loaded with complex ingredients and Track 7’s Daylight Amber give it that special kick that you are sure to love!
12 Brewery Profile: Track 7 Brewing Co. We sit down over a couple of pints and talk to co-owners Ryan Graham and Geoff Scott regarding Track 7’s early success and plans for the future.
14 Homebrew Recipe: Gose We brew a Gose, an ancient, refreshing summer brew made with salt and coriander.
15 Industry Spotlight: Bottleshops Don’t have time to go to a beer bar? Take a look at this bottleshop segment and see if you can find one near you.
16 Roadtrip: The Historic Town of Sonoma Take a trip with us to the town of Sonoma for great breweries and restaurants.
18 Commentary: Does the GABF Still Represent the Best? Guest Commentator Ryan Graham discusses the controversy surrounding this year’s registration process.
19 Food and Beer Pairing: Cheese Celebrated beer judge and food pairing expert Mike Moore walks us through a cheese and beer pairing.
Plus.....Pictures in and around Greater Sacramento, our Exclusive Greater Sacramento Beer Directory and more! Page 8
Contents
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Aug/Sept 2013 Issue 4/Volume 1
just my opinion
introducing Answers by Ken Anthony Brewmaster and Owner
A CALL TO ACTION: BEER AND CHARITY
Publisher John Zervas Editor-in-Chief Moni Bull Homebrew Coordinator Brian Palmer Featured Artist Aaron Taylor Guest Contributors Ryan Graham Mike Moore Rick Sellers Hops to Table Magazine is published every other month by Hops to Table Publishing Company, a division of Hops to Table, LLC. It is distributed to key locations throughout the Greater Sacramento Area. If you would like us to distribute Hops to Table Magazine to your business, please email us at info@hopstotable.com. FEEDBACK: Send feedback to info@hopstotable.com © 2013 Hops to Table Magazine. All rights reserved.
ON THE COVER Track 7 Brewing Co. is a block from the old Western Pacific mainline and south of the former locomotive shops. In the spirit of the railroads for which the brewery is named, the owners of Track 7, Ryan and Jeanna Graham and Geoff and Becca Scott pose by the Union Pacific Railroad Yard.
A
s Hops to Table grows and evolves into a regional craft beer and food magazine, it is important to us that we maintain our mission, values and continually strive to be good corporate citizens. Our mission is simple It states: Hops to Table exists to celebrate craft beer, the people who brew it, the people who sell it and the people who drink it. We will do so with integrity, passion and with laser-like focus on our local community. There are key words within our mission that define our value system, namely “passion and integrity.” What do these mean and how do they play into our daily business model and actions? I am passionate about a lot of things. Clearly, I am passionate about beer and publish a craft beer magazine. I do so with a sense of responsibility and humility. I recognize that this industry is in a boom market and many businesses fail to see the value in advertising. But for those that take that leap and invest in this magazine, whether it be for marketing or simply giving back to the industry, we do everything possible to go the extra mile. This is where integrity comes into play. We have tremendous integrity in our product and the service we provide. This magazine is not penny pound foolish, we don’t cut corners and we do what we say we are going to do. Our job does not stop when the check is cut, and we go the extra mile whether a business invests with us or not. It is our way of giving back to the craft beer community, and we take this role seriously. It is the last item in our mission that is near and dear to my heart: community. I personally feel that it is important to not only give back to the industry, but to give back to the community in which we live and work. Hops to Table is a small, local business. We do not have deep pockets, but we dig deep and donate both in-kind and cash whenever and wherever we can. We are not alone. Most craft beer businesses will tell you that they are constantly being contacted by charities for donations. They will also tell you that they give generously and frequently. It would shock most consumers just how much beer and time is given to charity by our industry. I say with clear conviction and personal knowledge that the vast majority of these charities are deserving,
honorable and ensure that a majority of donations go to the people and causes the charity is set up to assist. There is one very limited type of circumstance, however, where a potential for abuse exists: the beer festival. This is the case because there is a provision in the law that makes it virtually impossible to pull a one day event permit with the Alcohol Beverage Control (ABC) without that permit being pulled on behalf of a bona fide 501(c)(3) charity. In these type of special events, the brewers often give their beer for free to the charity and the event itself is advertised as benefiting a charitable function. However, I am not aware of any law or regulation which mandates what fee a promoter is allowed to charge for these types of special events. Moreover, these events may, in fact, originate with the promoter, with the charity being called in primarily for the ABC permit. In these types of limited circumstances, the fee to the promoter may be completely out of line compared to what portion the charity actually takes home. Again, I say the practice may be limited because not all charities and festivals operate this way. However, for those that do, it seems unusual that the ABC would absolutely require a charity to pull the permit, advertise that they are benefiting a charity and then for that same charity to get pennies on the dollar for the thousands of dollars (sometimes hundreds of thousands) made in profit for the event. I personally don’t give to charities unless I know that a significant majority of my money actually goes to the charity. There are sites like www.charitynavigator.org which promote accountability and transparency in charitable organizations. Let me be clear. I am not speaking on behalf of our craft beer industry in any capacity; but as a consumer, I would like to see more transparency in charity oriented festivals, specifically where the permit is pulled by a charity and advertised that the event benefits a charity. As a consumer, I would like to see the law changed to insure that the majority profit goes to the charity. As somebody in the industry, I am willing to publish and maintain a site which lends to this transparency.
When is the projected opening date? We are starting to brew production batches in late July with kegs rolling out in late August. Our taproom is scheduled to open the first week of October. What beers will you feature? We are starting with four basics: a pale ale, Imperial IPA, triple IPA and a Russian Imperial Stout. People often ask why only four. We’d rather bring four well-crafted beers to the table than eight or ten that aren’t quite there yet. We’re going to keep it simple at first, but plan to add new styles to the lineup in the future. What is your brewing background? Homebrewing. Lots and lots of homebrewing. I got into it when I was in college down in San Diego. My friend Justin taught me the basics and it just grew from there. I also spent some time working in a winery, which gave me some good exposure to the various equipment and processes which easily translate to the brewery environment. What inspired you to start brewing commercially? Working as an engineer for a corporate firm. After working for years with a top bridge design firm, I discovered that I felt no real passion for the work. I took a step back about four years ago and asked myself what I would really enjoy doing for a living. I answered myself with, “brewing craft beer.” I love the craft beer culture and the people who you meet at taprooms and breweries. There is something very special about sharing a great beer with someone. When Pete from Alesmith told me that he left his career as an attorney to open a brewery, I knew that it must be as rewarding as I imagined it to be. What size brew system do you have? Our fermenters are 3 barrel. Let’s just say we have to multi-batch to fill them, in true nanobrewery style.
Pictured: Ken Anthony
What is your go-to beer (other than your own)? That’s a tough question because there’s so many great beers out there. If I had to die with a glass of beer in my hand, it might as well be Supplication. What’s your favorite beer style? I’d be lying if I said that I don’t like a good IPA. But honestly, I really love sours. Probably because I don’t brew one. Name three brewers who motivate you and why? Chris Miller at Berryessa. He’s an honest and talented brewer who makes outstanding beer. He involves his family, I dig that. His dedication to the craft and culture is obvious. Mike Hess. He proved that a good nanobrewery, if done right, can be viable. Peter Zien at Alesmith. He’s down-to-earth in spite of his brewery’s popularity and very approachable. He exemplifies craft beer culture.
DEVICE BREWING CO. 8166 14th Ave, Ste A Sacramento, CA 95826 www.devicebrewing.com
Where do you see the brewery in five years? We’re in no hurry to purchase a 30 barrel brewhouse and everything that goes along with such a facility. That said, we may find ourselves in that exact situation in five years. But I would be very happy to be in a position to double our production within two to three years, then double again in five.
Bike Dog Brewing Co.
2534 Industrial Blvd, Ste 110 West Sacramento, CA 95691 www.bikedogbrewing.com
Answers by AJ Tendrick Brewer and Co-Owner When is the projected opening date? We were excited to try and get open in the summer of 2013, and if you go by the autumnal equinox, we will just barely squeak in with a tentative grand opening of late September. What beers will you feature? Pete Atwood, owner and head brewer, and I are unrepentant hop heads and love how the hoppy beer styles popularity have exploded recently, so we will be featuring as many hoppy beers as possible. One of our favorites recently have been trying to cram double IPA aromas and flavor into a much lighter, less bitter beer, a so called session IPA if you will. We will rotate a few IPAs, a DIPA, hoppy red and maybe even a couple different session IPAs, a milk stout, saison, wee heavy and our American wheat will be a mainstay.
It’s just my opinion. Cheers!
John Zervas Publisher and Homebrewer
What is your brewing background? Pete and I have been brewing together at his house for over six years now. He’s a past Brewer of the Year award winner at our old homebrew club, Gold Country Brewers’ Association and helped out at an old brewery down south many years ago. I had the pleasure of getting behind the scenes and helping out a little at Track 7 when they were starting up so I got to soak up some commercial knowledge.
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What inspired you to start brewing commercially? For Pete and I, brewing commercially will allow us to share our passion and beer with so many more people than we ever could brewing at home. I think for Pete he loves the challenge of the process and can’t wait to tackle our new system and make it do our bidding. While I love brewing I also love what happens after the beer is done and that’s sharing it and talking about beer. I’m beyond excited to open our taproom and build the craft beer community in West Sacramento and beyond.
WHAT WE’RE DRINKING Here are the noteworthy beers that Hops to Table’s editors and contributors are enjoying now. I always look forward to Hoppy Brewing Co.’s Wasabi Ale during summer. It’s light, refreshing and perfect for those hot August Sacramento nights. Try it with their delicious chopped salad; it’s to die for! - John Zervas, Publisher
AJ Tendrick Brewer and Co-Owner
I gravitate towards lighter and less hoppy beers. I love love love ol’ Republic Brewing Co.’s Hell Bier. It is a Helles lager that is very clean and easy to drink. It’s sessionable at a little over 4%. Lower ABV beers are cool because I can enjoy a pint and not worry about whether I will still fit in my summer clothes! - Moni Bull, Editor-in-Chief
What size brew system do you have? Our brew house is a 3 bbl system handmade in Portland, OR by Portland Kettle Works. At the end of the day an American made system was only a little more money but we think the product is superior and we sure feel good about being able to buy domestically. What is your go-to beer (other than your own)? Fresh IPA. Normally that means a Hoptologist or an Alesmith IPA if I’m at the grocery (both are date stamped which makes it easy to know when it’s fresh). If I’ve squeezed out a little time to visit a brewery, it’s a Track 7 Panic or Berryessa House or Double Tap.
I enjoy my Sunday shift at Berryessa Brewing Co. because I get to enjoy their Separation Anxiety IPA. Of all the beers I have tried with mosaic hops, this one has the best result in my opinion. It has a perfect blend of hops and malt and is a very refreshing IPA. - Aaron Taylor, Featured Artist.
What’s your favorite beer style? IPA as a style is the go to beer for most of us at Bike Dog. Name three brewers who motivate you and why? Locally Track 7 is a huge inspiration to us. Mike Hess Brewing in San Diego is sort of the nano-brewery leader of the pack. Pat and his crew at Alpine Brewing in Alpine, CA outside of San Diego are also a big inspiration to me.
I am drinking The Bruery’s Bois nowadays. I love the complexity that the bourbon and vanilla bring to this strong, blended ale. Plus, it’s always fun when a beer can kick your ass! - Brian Palmer, Homebrew Coordinator.
Where do you see the brewery in five years? For now we are focusing on getting open, making great beer and treating people well when they come visit us. Page 2
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guest commentary
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HOPS TO TABLE
The Booms and Busts of Sacramento Brewing Come to the taproom and enjoy a fight, then take home a cool stainless steel growler of your new favorite brew.
ol’ Republic Brewery is a small-batch brewery located in historic Nevada City, in the Sierra Foothills of California.
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7/25/13 2:01 PM
eat. drink. give! Eat. Drink. GivE! September is Food Literacy Month. A dollar for every guest table will be donated to this worthy cause all month long in September. FrEE valEt Don’t worry about parking in Old Sacramento when you check-in on Facebook, Twitter, foursquare or Yelp. Show your phone to your server to redeem your FREE valet! Sac BurGEr BattlE: SEptEmBEr 1 Chef Jay is competing in this year’s battle for the best burger at Raley Field. Cheer him on and let’s bring the coveted belt home. tap Outta SummEr: SEptEmBEr 28 Join us as we say goodbye to summer from 12-4 pm on the shaded patio. We’ll have a tap takeover, live band and more! Details available on our website.
An industry insider’s discussion of the our local beer scene past, present and future.
Scavenger Hunt Highlights We completed our first Hops to Table Scavenger Hunt, where 64 local beer lovers competed for a chance to win over $425 in cash and prizes this month. In addition, winners are eligible for the grand prize drawing of $1000 in cash and prizes during the 2014 Sacramento Beer Week. A special thanks to the businesses who co-sponsored this event: Berryessa Brewing Co., Bike Dog Brewing Co., Boneshaker Public House, Capitol Beer and Taproom, Dad’s Kitchen, Extreme Pizza - Expo Blvd., Hoppy Brewing Co., Ten22, Track 7 Brewing Co., Final Gravity Tap Room & Bottleshop and Rubicon Brewing Co..
by Rick Sellers Right now beer fans of the region are in awe of the ever-growing number of smallbatch brewers popping up around town. We’ve always appreciated the good, clean beer of Rubicon – our standard bearer for craft beer in the Capital City. River City has also put out quality beers, even if cursed with the K Street location. Then we looked in wonder as Track 7 opened its doors, not knowing that it was just the launch of a greater movement that has also brought us Berryessa Brewing in Winters, Loomis Basin, American River in Rancho Cordova, Roseville Brewing, Black Dragon Brewing (and home brew shop) in Woodland, Sutter Buttes in Yuba City. Hell, even Feather Falls Casino in Oroville installed a wonderful brewery! Yes, seems craft breweries are popping up wherever you turn in our region. We have hailed it as the best of times for beer lovers, and there can be no doubt that what is happening now is exciting and great. That said it’s good to know that we have been here before. If you want to go way back into the archives of the region’s beer scene, you will do well to pick up a copy of “Sacramento’s Breweries”, written by local author and all-around great guy, Ed Carroll. In this book Carroll details our region’s rich history with beer, dating back to 1849. After an initial boom of local brewing, the region saw decades without a brewery to call our own. That changed in 1981 when a cantankerous man named Jim Schlueter opened the original River City Brewing, which subsequently closed five years later. Schlueter’s second brewing venture in the region came later in the 80s when he opened Hog’s Head Brewing in Old Sac. These were not great times for beer drinkers looking for quality beverages. Luckily, Ed Brown and Phil Moeller stepped in to open Rubicon in 1987. The Sacramento region has had a long history of brewing ups and downs. Recently, very recently that is, we had a handful of world-class breweries in the region that had national appeal cease brewing operations. There was Elk Grove Brewing, recipient of the Small Brew Pub of the Year award at the Great American Beer Festival back in 1999, which shut its doors in 2008 (its brewmaster, Bill Wood, took home an additional eight medals from the GABF from 2000 to 2008 and currently brews at Auburn Alehouse). Then there was Sacramento Brewing and its satellite brewery, Oasis, which brought home its share of ribbons and medals from competitions locally and nationally. These breweries closed in 2009, along with celebrated stalwart Beermann’s Beerwerks in Roseville. Around the same time BJs Brewhouse in Roseville chose to take its regional brewery offline. Of course, we can’t forget, Brew It Up! in midtown shuttered in 2011. Just like that we saw six reputable breweries in our region permanently close, leaving a pretty big void that seemed the doom of our regional craft beer scene. Today the greater Sacramento region looks forward to Bike Dog Brewing to open its doors, along with Twelve Rounds, Boneshaker, Device, Out of Bounds and Thirsty Fork. Make no mistake; these are exciting times for passionate craft beer fans. As we appreciate what we have now, know that we’ve been here before. While things have changed a lot in our current operations (Note: there are no new breweries in the region with an attached restaurant, which proved to be the death knell for our recently shuttered operations), there is no certainty that this boom will continue for any amount of time. That isn’t a damper; it is a call to put action behind the phrase, “support your local brewer”. We have some great beer in this region today, to make sure we have it for years to come we’ll need to continue to embrace our local beers. This isn’t just the job of consumers on the way home; it is a plea to our regional eateries to embrace diversity in beer selection that is fresh and complements an impressive array of cuisines. This is a challenge to local bars to celebrate local beer, to promote it with pride to an audience increasingly wanting something new. It is a call for us in the community to support the community we claim to embrace. If we do this, if we truly embrace the farm to fork movement (and see beer as food) we’ll be happy beer drinkers for years to come.
1022 Second Street, Sacramento 916.441.2211 Ten22oldsac.com valet & validated parking Like us on Facebook and we’ll like you back with special offers!
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Rick Sellers is the beer director for Sacramento Beer Week and beertender for Samuel Horne’s Tavern in Folsom, CA. Previously held positions include co-founder of Odonata Beer Co. and beer director for DRAFT Magazine.
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featured section: california state fair commercial brewers’ awards - 2013
Note: Orange highlights denote Greater Sacramento and Chico Breweries
Category Class Award Beer Name Brewery City Best of Show Vienna Lager Gold Una Mas Left Coast Brewing Co. San Clemente, CA Best of Show (New Award) Session Beer Gold 1 Light Lager Dortmunder Gold Premium American Silver Dortmunder Bronze 1 Light Lager Munich Helles Gold Silver Bronze 2 Pilsner German Pils Gold Silver Bronze H.M. 2 Pilsner Bohemian Pils Gold Classic American Pils Bronze 3 Amber Lager Vienna Lager Gold Silver Bronze 4 Dark Lager Schwarzbier Gold Schwarzbier Silver Dark American Lager Bronze 5 Bock Doppelbock Gold Mai Bock Silver Doppelbock Bronze 6 Light Hybrid Beer Cream Ale Gold 6 Light Hybrid Beer Blonde Ale Gold Silver Bronze 6 Light Hybrid Beer Kolsch Gold Silver Bronze H.M. 6 Light Hybrid Beer American Wheat/Rye Gold Silver 7 Amber Hybrid Northern German Alt Gold California Common Silver California Common Bronze 8 English Pale Ale Bitter Gold Best Bitter Silver 8 English Pale Ale Special Bitter Gold Bronze 8c Extra Special Bitter Gold Silver Bronze 9 Scottish/Irish Ale Scottish 70 Shilling Silver Irish Red Ale Gold Silver Bronze 10 American Pale Ale
Gold Silver Bronze
10b American Amber Ale Gold Silver Bronze 10c American Brown Ale Gold Silver Bronze 11 English Brown Ale Gold Silver Bronze 12 Porter Robust Porter Gold Robust Porter Bronze Baltic Porter Gold Baltic Porter Silver Brown Porter Bronze Brown Porter Hon. Mention
Ocho Barril
Half Moon Bay Brewing Co.
Half Moon Bay, CA
Auburn Export Lager Local Lager Dead Canary
Auburn Ale House Tahoe Mt. B.C. Ol’ Republic B.C.
Auburn, CA Tahoe City, CA Nevada City, CA
Blue Eyed Blonde Helles Lager Lager
Solvang B.C. Hanger 24 B.C. Sudwerk B.C.
Solvang, CA Redlands, CA Davis, CA
Brainfood Longshoreman Lager Pivo Pils Port Town Pilsner
Monkey Paw B.C. San Pedro B.C. Firestone Walker B.C. Port Town B.C.
San Diego, CA San Pedro, CA Paso Robles, CA San Pedro. CA
Summerfest Gold Country Pilsner
Sierra Nevada B.C. Auburn Ale House
Chico, CA Auburn, CA
Una Mas Marzen Sullydunkel
Left Coast B.C. Sudwerk B.C. 21st Amendment B.C.
San Clemente, CA Davis, CA San Francisco, CA
Tatoo Black Lager Bavarian Black Lager California Black Beer
San Pedro B.C. Ol’ Republic B.C. Dale Bros. Brewery
San Clemente, CA Nevada City, CA Upland, CA
Welke Bock Mai Bock Doppelbock
San Pedro B.C. Sudwerk B.C. Sudwerk B.C.
San Pedro, CA Davis, CA Davis, CA
American Cream Ale
Schooner’s Grille & Brewery
Antioch, CA
Common Sense 805 California Blonde
Berryessa B.C. Firestone Walker B.C. Eel River B.C.
Winters, CA Paso Robles, CA Fortuna CA
Kalifornia Kolsch Kolsch Bruin Blonde Mission Blonde
Magnolia B.C. Faultline B.C. San Pedro B.C. Mission Brewery
San Francisco, CA Sunnyvale, CA San Pedro, CA San Diego, CA
Lucille’s Hefeweizen Gramarye
Bayhawk Ales Heretic B. C.
Irvine, CA Fairfield, CA
Alt-bier Ale Calif. Amber Lager Anaheim 1889
Hanger 24 B.C. Ol’ Republic B.C. Anaheim B.C.
Redlands, CA Nevada City, CA Anaheim, CA
Freewheel Bitter Freewheel Pale Ale
Freewheel B.C. Freewheel B.C.
Redwood City, CA Redwood City, CA
Bonnie Lee’s Best Bitter Freewheel Special Bitter
Magnolia B.C. Freewheel B.C.
San Francisco, CA Redwood City, CA
Drake’s Amber Blue Bell Bitter SBC Bitter
Drake’s B.C. Magnolia B.C. Solvang B.C.
San Leandro, CA San Francisco, CA Solvang, CA
Maltopia
Hermitage B.C.
San Jose, CA
Conner’s Pride Rimpau Red Red Trolly Ale
Old Hangtown Beer Works Main Street B.C. Karl Strauss B.C.
Placerville, CA Pleasanton, CA San Diego, CA
Grand Am Pintail Pale Ale American River Pale Ale
Bear Republic B.C. Karl Strauss B.C. Auburn Ale House
Healdsburg, CA San Diego, CA Auburn, CA
Mission Amber Rubicon Amber Danske
Mission Brewery Rubicon B.C. Solvang B.C.
San Diego, CA Sacramento, CA Solvang, CA
Coloma Brown American River B.C. Roasted American 21st Amendment B.C. Farmer’s Flannel Maple Brown Anacapo B.C.
Rancho Cordova, CA San Francisco, CA Ventura CA
Ironwood Dark Downtown Brown Whippersnapper
Tied House B.C. Lost Coast B.C. Berryessa B.C.
Mt. View, CA Eureka, CA Winters, CA
Oil Piers Porter Black Robusto Porter Badland’s Baltic Porter Recession Ale Double Nut Brown Devil’s Peak Porter
Surf Brewery Drake’s B.C. Dale Bros. Brewery Loomis Basin B.C. Mammoth B.C. Tahoe Mt. B.C.
Ventura, CA San Leandro, CA Upland, CA Loomis, CA Mammoth Mt. CA Tahoe City, CA
Category Class Award Beer Name Brewery City Category Class Award Beer Name Brewery City 13 Stout Dry Stout Gold Dry Stout Silver Dry Stout Bronze Oatmeal Stout Gold Oatmeal Stout Silver Sweet Stout Bronze Oatmeal Stout Hon. Mention Foreign Export Stout Gold Foreign Export Stout Silver American Stout Silver American Stout Bronze Russian Imperial Stout Gold Russian Imperial Stout Silver Russian Imperial Stout Bronze Russian Imperial Stout Hon. Mention 14 India Pale Ale English IPA Gold Silver Bronze American IPA Gold Silver Bronze Imperial IPA Gold Silver Bronze 14d Other IPA Imperial Red IPA Gold (new sub category) Black IPA Silver Black IPA Bronze 15 Ger. Wheat/Rye Gold Silver Bronze Hon. Mention 16 Belgian/French Ale Wit Beer Gold Wit Beer Silver Belgian Pale Ale Gold Biere de Garde Silver Belgian Specialty Gold Saison Flavored Gold Saison Gold Saison Silver Saison Bronze Saison Hon. Mention 17 Sour Ale Flanders Red Gold Berliner Weiss Silver Berliner Weiss Bronze 18 Belgian Strong Ale Belgian Dark Gold Belgian Tripel Silver Belg. Golden Strong Ale Bronze 19 Strong Ale Old Ale Gold Old Ale Silver Old Ale Bronze English Barleywine Gold English Barleywine Silver American Barleywine Gold American Barleywine Silver American Barleywine Bronze 20 Fruit Beer Gold Silver Bronze 21 Spice/Herb/Veg. Gold Silver Bronze 21 Winter/Xmas Beer Gold Silver Bronze 22 Wood/Smoke Ale Wood-aged Gold Wood-aged IPA Silver Russian Imp. Stout wood Bronze Wood-aged Hon. Mention 23 Specialty Beer Double Red Sage&Juniper Gold Barrel-aged Kreik Silver Doppelsticke-style Alt Oak Bronze Graham cracker-chocolate Hon. Mention
Organic Chocolate Stout Dragoons Dry Irish Stout Black Hawk Stout Oatmeal Stout Barney Flats Oatmeal Stout Black Jack Sweet Stout Shanghai Stout Homeland Stout Crude Export Stout Roxanne Red Sunken City Imp. Stout Imperial Stout Ryan Sullivan’s Imp. Stout Parabola
Bison B.C. Moylan’s B.C. Mendocino B.C. Sudwerk B.C. Anderson Valley B.C. Feather Falls Casino & Brewery Auburn Ale House New Helvetia B.C. Belmont B.C. Ol’ Republic B.C. Main Street B.C. San Pedro B.C. Mendocino B.C. Moylan’s B.C. Firestone Walker B.C.
Berkeley, CA Novato, CA Ukiah, CA Davis, CA Boonville, CA Oroville, CA Auburn, CA Sacramento, CA Long Beach, CA Nevada City, CA Corona, CA San Pedro, CA Ukiah, CA Novato, CA Paso Robles, CA
English IPA Organic IPA White Hawk IPA Union Jack Torpedo Hop Daddy IPA Double Up Evil Cousin Denogginizer
Ol’ Republic B.C. Eel River B.C. Mendocino B.C. Firestone Walker B.C. Sierra Nevada B.C. Main Street B.C. Oggi’s Pizza & Brewery Heretic B.C. Drake’s B.C.
Nevada City, CA Fortuna CA Ukiah, CA Paso Robles, CA Chico, CA Corona, CA Del Mar, CA Fairfield, CA San Leandro, CA
Evil Twin Our Dark Secret Boardwalk Black IPA
Heretic B.C. Moylan’s B.C. Karl Strauss B.C.
Fairfield, CA Novato, CA San Diego, CA
Thunderweizen Ale Dancing Trees Hefeweizen Orgasmica 4-grain Hefeweizen Windandsea Wheat
Lightning Brewery Feather Falls Casino & Brewery Pizza Orgasmica Karl Strauss B.C.
Poway, CA Oroville, CA San Rafael, CA San Diego, CA
Wit’s End Wahoo Wheat Beer Summer Honey Citrus Farmer’s Daughter Solace Saison Savoureuse Le Merle First Conversation Saison Fields Ablaze
Ritual B.C. Ballast Point B.C. Monkey Paw B.C. 21st Amendment B.C. Firestone Walker B.C. Tahoe Mt. B.C. North Coast B.C. Discretion B.C. Berryessa B.C. Valient B.C.
Redlands, CA San Diego, CA San Diego, CA San Francisco, CA Paso Robles, CA Tahoe City, CA Fort Bragg, CA Soquel, CA Winters, CA Orange, CA
24th Anniv. Flanders-style Ale Saison Tart Le Petit Diablotin
Karl Strauss B.C. Green Flash B.C. High Water B.C.
San Diego, CA San Diego, CA San Leandro, CA
Axiom Dipsea Triple Rio d’Oro
Valiant B.C. Marin B.C. High Water B.C.
Orange, CA Larkspur, CA San Leandro, CA
Good Faith Triple Exultation Old Stock Old Diablo Barrel of Monkeys Imperial Barleywine Fat Hog Beacon St. Barleywine
Discression B.C. Eel River B.C. North Coast B.C. Schooner’s Grille & Brewery Devil’s Canyon B.C. Mendocino B.C. Ritual B.C. San Pedro B.C.
Soquel, CA Fortuna CA Fort Bragg, CA Antioch, CA Belmont, CA Ukiah, CA Redlands, CA San Pedro, CA
Blueberry Ale Golden Eagle Wheat Strawberry Wheat
Marin B.C. Loomis Basin B.C. Six Rivers B.C.
Larkspur, CA Loomis, CA McKinleyville, CA
Platypus Venom Imp. Blue Bridge Coffee Stout Organic Honey Basil
Stout Star Anise Marin B.C. Coronado B.C. Bison B.C.
Larkspur, CA San Diego, CA Berkeley, CA
Stumpkin Hoppy Holidaze Movetta a Trois
Old Hangtown Beer Works Marin B.C. Karl Strauss B.C.
Placerville, CA Larkspur, CA San Diego, CA
Ocho Barril Half Moon Bay B.C. Bourbon Barrel-aged Island Pale Ale Island B.C. Pugacheu’s Cobra Hanger 24 B.C. Sucaba Firestone Walker B.C.
Half Moon Bay, CA Carpenteria, CA Redlands, CA Paso Robles, CA
IPA 395 Barrel-aged Kriek 4th Anniversary Ale Campfire Stout
Mammoth Lakes, CA Carpenteria, CA Redlands, CA San Leandro, CA
Mammoth B.C. Island B.C. Hanger 24 B.C. High Water B.C.
Restaurant profile
THE LOCAL FARMERS’ MARKET Sacramento Mayor Kevin Johnson proclaimed Sacramento the Farmto-Fork Capitol of America. We celebrate Sacramento by taking a trip to our local farmers’ market and bottleshops in search of healthy food and delicious beer.
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e live in exciting times. Not only do we have a growing variety of fresh craft beer, we also have a long list of local and healthy food choices. Some of these food choices come in the form of restaurants that specialize in Farm-to-Fork offerings, while other choices are from local farmers’ markets and grocery stores. With many beer bars and breweries permitting food to be purchased and consumed from places outside the premises, we decided to venture out to our local farmers’ market in search of ready-to-eat ingredients that require little, if any, preparation. If you have never been to the farmers’ market, there are some things to keep in mind that will make your experience more productive. First, it is helpful to be prepared for a lot of people. We went to the market on 8th and W Streets in Sacramento on a Sunday morning; and it was PACKED. Be prepared to look for parking and walk a short distance from your car to the market. Second, there are not many vendors that take credit cards so bring cash. There are so many great choices of fresh food that you will want to bring a little more cash than you think you might need. Third, you will find that just about everything is at least 50% cheaper than the grocery store, so be prepared to stock up. To do this, it is helpful to bring a portable shopping cart that you can roll. Trust us, carrying many heavy bags of produce, cheese and other goodies takes its toll after about an hour. Lastly, be prepared to be amazed at the variety of beautiful fruits, vegetables, herbs, cheeses, meats, preserves, nuts and even flowers. The sights and smells are really a feast for the senses. In addition, many vendors have bits and pieces of tasters for you to try as you shop along the way. Take this opportunity to build both your pallet and your appetite for pairing these foods with craft beer. For this pairing, we decided to do a fruit and cheese platter. We did not start out with any particular fruit or cheese in mind, but rather looked towards what looked fresh and ready to eat and developed our platter around those choices. Stone fruits and grapes offer sweetness and mild acidity that compliment many beers. We started with some Red Flame seedless grapes and Freestone white peaches from J & J Ramos Farms located in Hushston, CA, and some pluots and plums from Twin Peaks Orchards located in Newcastle, CA. To add complexity and earthiness to our platter, we found some wonderful Medjool dates, fresh Calimyrna figs, walnuts and almonds.
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We found some delicious, fresh Herbs de Provence Chévre from North Valley Goat Cheese in Cottonwood, CA. This cheese won the 2007 Gold Medal California State Fair and the 2010 American Cheese Society. Our next cheeses were from Nicasio Valley Lafranchi Ranch in Nicasio, CA. We chose their Formagella, a velvety white mild aged cheese; their Halleck Creek, which has a defined rind and nutty undertones; and their Nicasio Reserve, Swiss-Italian mountain cheese with a rich flavor, refined and luxurious from aging at least three months. Our final selection of cheese included an aged jack cheese from Spring Hill Jersey Jack in Petaluma CA. To round out our platter, we added some sweet components, a Pure Wildflower Honey from Pete Bouris out of 0rangevale, CA and Glashoff Farms Citrus Jam out of Fairfield, CA. All this was visually complimented by a beautiful bouquet of flowers from Grand Valley Delilah Flowers. There are so many beer choices to go with cheese and fruit. Since we did a segment on bottleshops in this issue (see Page 15), we paired items with craft beer we could get from our local bottleshops. We chose the wonderfully complex Prairie Artisan Ale saison series. Prairie Artisan Ales are small craft brewers out of Krebs, Oklahoma. We had the Prairie ‘Merica, a single malt (pilsner) and a single hop (Nelson Sauvin). It poured a hazy golden color with notes of pineapple and mango followed by bread, and biscuit flavors. These flavor components paired very nicely with the Spring Hill Jersey Jack Cheese. The next beer on our list was the Funky Galaxy. This is a dark saison made with Galaxy hops. This is a very complex beer with undertones of overripe fruit and citrus, rounded out with a charred dark malt. This beer paired beautifully with the dates and nuts. The next beer was the Prairie Somewhere. This beer pours a slightly opaque golden color. It is lemony and slightly bready with nice brett notes. This beer complemented the cheese from Nicasio Valley. Our final beer was the Prairie Ale. This beer is a classic saison. This beer took the best of show in our pairing for how magnificently it paired with everything on our platter. This pairing was a lot of fun, and we will definitely do it again. Next time you’re in the mood for something fresh, light and delicious, take a trip to your local farmers’ market and bottleshop. We weren’t disappointed, and we know you won’t be either.
beer inspired recipes
AWARD WINNING CHILI RECIPE Derrick Prasad and Jonathan Martinez finished first place in Track 7 Brewing Co.’s First Annual Chili Cookoff with their chili recipe. It’s liberal use of hearty and complex ingredients makes this chili stand out as a crowd pleaser from beginning to end.
Track 7 Daylight Amber used in the recipe gives this chili extra body, flavor and depth
AWARD WINNING CHILI Ingredients 2lbs small cubed tri tip 1/2 lb Morant's bulk Louisiana Hot Sausage 4 finely minced garlic cloves 1 large sweet onion finely chopped (Fresh pepper mix) 3 Anaheim chilies, chopped 2 Serrano chiles, chopped 1 large Habanero chile, chopped
Procedure • In a small sauce pan, saute the fresh pepper mix in enough oil to keep from drying out until softened. Set aside. • Combine dry pepper mix in a small bowl and set aside. • In your large cookpot or dutch oven, add a little oil and brown the tri tip in small batches removing to a bowl as done. Set aside. • Add the onions and garlic in oil and saute until beginning to soften. Add the sausage and cook until brown keeping the fat in the pan. • Add the 6 oz of tomato paste to onion/garlic/sausage mix well for at least 5 minutes until beginning to brown but not burn.
14.5 oz tomato sauce 6 oz can tomato paste vegetable oil 1 small can beef broth 1-32 oz growlette of Track 7 Daylight Amber 8 oz Peet's dark roast coffee 1 tbsp wasabi paste 1/4 cup brown sugar
• Add half of the growlette of Track 7 Daylight Amber slowly to the onion/garlic/ sausage mix, should thicken as you go. Then add the beef stock. Pour yourself a nice 16 oz pint from the growlette, take a drink. Be happy.
(Dry pepper mix) 1/4 cup chili powder (we use half New Mexico, half Chile de Arbol) 1 tbsp cumin 1 tsp dried oregano 1 tsp cayenne 1 tsp salt
• After 2 hours, add the remaining dry spice mix. Simmer for another 30 minutes and taste for heat. By now, the fresh pepper mix has begun to meld into the flavor and that raw fresh pepper bite is softened.
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• Wisk the wasabi paste into the 8 oz of Peet's coffee, try a sip if you are brave. • Add in about 1/2 of the dry pepper mix and stir thoroughly. Add back in the browned tri tip. Bring to boil and simmer for 15 minutes. • Add the cooked fresh pepper mix, oil and all, into the pot. Lower heat and simmer for about 2 hours. Head down to Track 7 and refill your growlette.
• Continue to simmer for about 1 more hour, add in the brown sugar if needed to balance out the spice. • During the last 15 minutes, taste and adjust salt as needed. Hops to Table Magazine
brewery profile
THE COMMUNITY BREWERY Track 7 broke on the scene about 1-1/2 years ago. At the time, they were one of the newest craft breweries closely mirroring the Pacific Northwest and San Diego model of opening in a warehouse district with an adjoining taproom. That was 1-1/2 years ago. Today, Track 7 has grown considerably to be a community fixture and regional brewery. How did you guys decide on Track 7’s location? Geoff: We live in Hollywood Park, and we found this place about a mile away from our house. There is nothing better than being right next door to your house for work. You can run back at midnight if you forget something. You can wake up at three in the morning, go do something and be back in 10 minutes. The proximity played a huge part in it. It was a really good demographic fit, and there wasn’t a whole lot going on in the area at that time. It just all played out in our favor, and we got a good deal on the lease. Ryan: A taproom can sustain you for so long. Beyond that, you are talking about wholesale and distribution. You’ve got to have your cost structures in a very low and stable environment. Once we engaged with our landlord, he was willing to offer us the best package and a low fixed cost. We basically had no rent for six months while we went through the permitting process. They also chipped in a fair amount of tenant improvements that allowed us to come in on budget. Chris, our former landlord, really believed in us and that faith was really refreshing. We really did luck out in the sense that he bent over backwards to help us out. Without that, Track 7 would not exist. Track 7 is a big part of the community where you are right now. Was that part of your vision?
Pictured: Track 7 ‘s 1st Year Anniversary Party Growler Club Members
How did you guys meet?
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ublisher’s Note: Track 7 holds a special place in my heart. Track 7 owners Ryan Graham and Geoff Scott were the first brewers I met after I started the magazine. In fact I met them before Hops to Table had a website, before our first issue and when my Facebook page had all but 50 likes. The occasion of our meeting was their first year anniversary party. I have always envisioned we would take photos of our local happenings in and around Sacramento. So on that night, I called their main information line: (916) 520-HOPS to introduce myself and request permission to photograph the event. It’s funny to think about it now because I have taken thousands of shots since at literally hundreds of locations, but at that time, this was a brand spanking new magazine, nobody had heard of me and I had zero clue what I was doing. I don’t say this often enough in life, but I was actually nervous calling. After about three rings, Ryan picked up the phone. I explained to him that we were a new craft beer magazine and that I wanted to come down and take pictures. I was expecting resistance or in the very least some form of further inquiry. Instead, he responded, “Oh cool. Come on down. We would love to have you take pictures.” And just like that Hops to Table was formally launched. So in a way, Track 7’s anniversary is Hops to Table’s anniversary. Since that time, Track 7 has grown considerably. They are well on their way to becoming a regional brewery, with expanded production and bottle distribution. We sat down at Geoff’s house over a night of awesome beer, dinner and a great conversation.
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Ryan: Geoff and I actually met back in 1999. I started school at U.C. Davis as a transfer student from U.C. Riverside. I didn’t know anyone really; it was an interesting time. I moved up, had a low rider and chilled by myself with heavy metal. In 2000, when the first quarter was over, Geoff and I just started hanging out. Then I turned 21, and we went ape shit. We had a blast hanging out at frat parties back in the day when we didn’t know any better. We would clear a suitcase of Coors Light before we even went out to the bar. It is amazing how craft beer and our palettes have evolved over the years. How did you start brewing? Geoff: We started brewing together about eight years ago at this point. Ryan did a little bit of home brewing back when he was 16 years old with a little beer/keg in a box. I started out at Brew It Up in Sacramento and that sparked my interest for it. Then at some point, we started home brewing. Ryan lived down in Southern California, and I lived here. We would exchange recipes. We would brew beer once a week or a few times a week. I would drive down and bring five kegs, he would drive up and bring five or six kegs, and we would have beer parties at our houses. People started to enjoy the beer and that is how we started brewing. When you decided to open a brewery, how did you decide on Sacramento? Geoff: I have lived in Sacramento for most of my entire life. Ryan and I had talked a lot about him moving up here because of our friendship. We did some research and saw that there was nothing in Sacramento like what was going on in Southern California at the time with the warehouse breweries. Sacramento’s beer culture was just starting to take off with Beer Week, and we thought it would be a good fit. Ryan: I think a lot of it had to do with the flexibility of my job upfront. I had achieved a certain level of status at my old agency. I worked for government, and it is a little more lenient than private jobs. When we were first opening up, I was able to come back and forth every week for six weeks straight. Like Geoff said, Sacramento was really ripe for the type of brewery we were talking about and contemplating.
Hops to Table Magazine
Geoff: Absolutely. One of the first events we did was a fundraiser for the Children’s Home, which is a block and a half away from us. We’ve always wanted to be a big part of the community and help the community doing fundraisers and donations. We wanted to be a place where people could have fun, hang out and get to know their neighbors. You can sit at a picnic table and talk to someone you may have known ten years ago in high school. We are kind of a little hub of a community, and it is good times, good beers and relaxing. Ryan: From all of our perspectives, we really have a large social conscience in regard to who we are, what we do and how we engage ourselves as a community. The thing that sets us apart is that, even when we were struggling for a product and the availability of beer in our own taproom, in our first year, we donated almost 10% of our product. It is part of who we are as social beings; we exist as a community and not in a vacuum. I love that fact about Track 7; we are willing to commit to people and be a part of a broader community. As one of the newer breweries, how do you view yourself among the community of brewers? Ryan: I think in a lot of ways we are still outsiders, but we are comfortable with the underdog mentality. It prompts me, and I’m sure it prompts Geoff everyday, to get up and do the best damn job we can. At the end of the day, we have to be proud of what we do. And that’s what Track 7 really represents: our steadfast appreciation for high quality beer and our willingness to accept the outsider’s role and just roll with it. Arguably, you probably sparked more breweries coming into the community of brewers by your business model and having the taproom business model. What advice would you give to new breweries coming into the fold? Ryan: That is a hard hitting question. There are a lot of things we have learned along the way that make it difficult to open a brewery. There is government regulation and red tape. As a home brewer, you don’t see those things because your passion plays a big part in what you do. As a commercial brewer, be prepared for when your passion ends and work starts. Geoff: There are a lot of hours and manual labor involved. It’s a long day to do a double batch and be there for 16 hours. You also have to try to do better every batch and test yourself, whether it’s adjusting your water PH or doing a different cleaning process. It is important to do anything you can do to make sure you are doing something better each batch to continually push out quality beer that you can be proud of. Also, I’ve always believed that no matter how smart you think you are at something, someone might have a piece of advice that is going to push you to that next level. Some beers define breweries. If there was one beer that defines Track 7, what would it be? Ryan: That is a tough question, but right now our Panic IPA has taken over our roster and has become our defining beer by the consumer. For me, I have to Hops to Table Magazine
look at the consumer. Who is buying the beer, at what level and what quantity? What do they continually ask for at the restaurants and bars? It’s always Panic. Is Panic the beer we want to be known for? I think that story is yet to be written because we don’t know yet. But it is a beautiful beer, and we love that beer. Geoff: Panic has made our bottom line just fine, but we love our barrel aged Twisted Belgium Blonde Ale. We like to try new things. We are continually trying to be creative and come up with something different and funky. Who knows, we could come up with some crazy recipe that everyone just falls in love with. It’s hard to tell; you just never know. We both do come from different backgrounds in the beer styles that we love. Ryan loves Belgian beers, and being from Sacramento, I initially had not tried many Belgian beers. When I eventually tried them, I realized what an outstanding category of beers they were. Name two breweries that inspire you and why? Ryan: In San Diego, my number one brewery is Ballast Point. While Stone more defines San Diego, Ballast Point was the brewery that locked it down. Style-wise, there is not a beer that Ballast Point has on their repertoire that is not phenomenal. Victory at Sea is an outstanding beer. From a holistic standpoint, Ballast Point showed me the way that you can be a style brewery and make amazing beers. In addition, you can do so in the shadow of a very big brewery very close to you. My favorite brewery in the United States is The Bruery. I love how Patrick Rue brews. The dude is humble and makes amazing beer. The majority of what they do is in barrels, and they blend. I can’t say enough to what The Bruery has meant to me and my vision. I gush about them, and I buy way too much beer from them than I should. Patrick made the 750ml mainstream; he was the one who did that. Geoff: It’s hard to argue with those two. But honestly, I will tell you that my two favorite beers are Sculpin and Pliny. Everything I have ever had at Ballast Point is very good. What is your favorite beer at Track? If you had to brew one beer forever, which one would it be? Ryan: I’m going to give you the PC answer: Panic. I really do enjoy Panic even though it has taken away some of our creativity. I have cases of it at home. I really love a lot of our beers. I’m looking forward to seeing our Burnt Fog turned into a world class Smoked Porter. Geoff: My favorite goes in waves. Some days, I love the Double IPAs, then there are days where all I want to drink is Panic. It’s very hard to decide on which one is my favorite. Each beer we do holds a special place in my heart. Ryan: Every beer we do at Track 7 is beer that we love. We wouldn’t put it out if we didn’t love it. Where do you want to be in three years? Geoff: We want to be in one space where we can brew enough beer to meet the demands of the consumer. Ryan: My personal goal is to make Track 7 a regional brewery. In three years, it is not unrealistic. We want to make sure that Track 7 is a viable business, profitable and makes the best beer possible. Geoff and I have talked about how we think we could grow. I would be very comfortable in a 40,000 barrel brewery. I am perfectly content for Track 7 to be the number two or number three brewery in Sacramento. I would love nothing more than to have a business where my wife and I can take the day off every now and then. We want to enjoy life and have fun making beer and create experiences for people.
Track 7 Brewing Co. 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677 www.track7brewing.com Page 13
homebrew recipe
industry spotlight: bottleshops Photo courtesy of Sean Buchan - beertographer.com
Bottleshops are a great way to stock up on beer to drink at home or to cellar for later consumption. The following local bottleshops have both a taproom and a dedicated botteshop.
Capitol Beer And Taproom
Hours: Mon-Thu 11 am - 9 pm Fri-Sat 11 am - 12 am Sun 11 am - 6 pm
2222 Fair Oaks Blvd. Sacramento, CA 95825 (916) 922-1745 www.capitolbeer.com
Craft Taps: 20 Bottles: 300 + Corkage Fee: $1.00/bottle Price Range: $$ Happy Hour: Yes Accepts Credit Cards: Yes
Good for Kids: No Smoking: Outdoor Area/ Patio Only Ambiance: Casual Has TV: Yes Dogs Allowed: Yes Food: Outside Delivery Available
Comments: Frequent rotating premium domestic craft taps, at least one cider and one sour. Diverse bottleshop selection, including a section dedicated to cans.
Davis Beer Shoppe
Hours: Mon-Wed 11 am - 11 pm Thu-Sat 11 am - 12:30 am Sun 11 am - 9 pm
211 G St Davis, CA 95616 (530) 756-5212 www.facebook.com/thedavisbeershoppe Craft Taps: 17 Bottles: 600 + Corkage Fee: $1.00/bottle Price Range: $ Happy Hour: Yes Accepts Credit Cards: Yes
GOSE: AN ANCIENT RECIPE POPULAR TODAY
Good for Kids: No Smoking: No Ambiance: Casual Has TV: Yes Dogs Allowed: No Food: Outside Delivery Available
Comments: Huge selection of bottles (if you can’t find it here, it probably can’t be found). Tap list is outstanding, priced well and many poured in imperial pints.
A gose is a slightly sour, refreshing and sessionable ale. On a hot summer day, this beer is a nice alternative to a lager or pale ale. It is made from malted wheat, barley and traditionally spiced with coriander and brewed with slightly salted water.
Type: All Grain Batch Size (Gallons): 10.00 Boiling Time (Minutes): 100 Fermentation: Ale, Two Stage Equipment: B3 10 Gallon Brew System Ingredients 8.0 lbs 12 oz
Wheat - Red Malt (Briess)
5.0 lbs 12 oz
Pilsner (2 Row) - Germany
4.0 lbs
Acidulated Malt
1.0 oz
Saaz (60 min)
2.0 oz
Coriander Seed (Ground) (10 min)
0.75 oz
Sea salt (10 min.)
2 pkgs
WLP029 German Ale/Kolsch Yeast
Original Gravity: 1.043 Final Gravity: 1.012 ABV: 4.1% IBU: 8.1 Color: 4.0 SRM Mash Name: Step Mash (60min/40min) Saccharification: 145F Mash Out: 168F Primary Fermentation: 7 days @ 68F Secondary Fermentation: 10 days @ 68F
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ose has a fascinating history. According to the German Beer Institute, this style of beer has been brewed for over 1000 years. It was a popular style in the 16th century and, by the end of the 1800s, it was considered to be the local style of Leipzig, the capital city of Saxony in what used to be the former East Germany.
Pictured: Antique Gose bottle Photo Courtesy of H.-P.Haack
So it Gose
Final Gravity Taproom and Botteshop
Craft Taps: 21 Bottles: 250 + Corkage Fee: No Charge Price Range: $$ Happy Hour: Yes Accepts Credit Cards: Yes
Hours: Mon-Wed 3 pm - 11 pm Thu-Sat 12 pm - 12 am Sun 12 pm - 8 pm
Good for Kids: No Smoking: Outdoor Area/ Patio Only Ambiance: Casual Has TV: Yes Dogs Allowed: Yes Food: Yes
Historically, Gose was spontaneously-fermented. Sometime in the 1880s however, brewers worked out how to achieve the same effect by using a combination of topfermenting yeast and lactic acid bacteria.
Comments: Diverse tap list of premium domestic, imported and speciality craft beer. Bottleshop is well organized and features many specialty beers.
By the outbreak of WWII, Rittergutsbrauerei Döllnitz was the last brewery producing Gose. When it was nationalized and closed in 1945, Gose all but disappeared.
Hot City Pizza
5642 J St Sacramento, CA 95819 (916) 731-8888 hotcity-pizza.com
After briefly appearing sporadically in the 80’s, Gose is today in better health than it’s been for half a century. No less than three German breweries currently brew it: Gasthaus & Gosebrauerei Bayerischer Bahnhof and Familienbrauerei Ernst Bauer in Leipzig and Brauhaus Goslar in Goslar; and several domestic breweries brew it, including Upright Brewing, Cascade Brewing Co., Sierra Nevada and Holister Brewing Co..
Craft Taps: 14 Bottles: 100 + Corkage Fee: No Charge Price Range: $ Happy Hour: Yes Accepts Credit Cards: Yes
Brewing this beer is fairly straight forward. We researched historical and recent recipes and opted to combine parts from the recipes published by BYO, The Mad Fermentationist and various blog entries on Homebrewtalk.com. In brewing this beer, you can introduce either lactic acid or acidulated malt for the sour component. We opted for acidulated malt. This is a dry beer, so we brewed at 145 °F in a twostep process. First, we mashed all grains (except the acidulated malt) for 60 minutes and then added the acidulated malt and mashed for another 40 minutes. Coriander and salt are added during the last 10 minutes of the boil. You can vary the amount of salt used in this recipe to taste. This recipe contains the traditional sea salt, but we also experimented with smoked salt, which gave the beer another, complex dimension. Fermentation is equally straight forward. However, it should be noted that the yeast we used (White Labs WLP029 German Ale/ Kölsch Yeast) has an optimum temperature range of 65-69°F; therefore, if you don’t have a method to control your temperature, this can be a factor particularly in summer. This beer will be rated by our industry panel in the next issue.
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9205 Sierra College Blvd, Ste 100 Roseville, CA 95661 (916) 782-1166 finalgravitybeer.com
Hops to Table Magazine
Hours: Mon-Fri 11 am - 9 pm Sat-Sun 4 pm - 9 pm
Good for Kids: Yes Smoking: Outdoor Area Only Ambiance: Casual Has TV: Yes Dogs Allowed: Yes Food: Yes
Comments: Great selection of craft beer taps. Happy hour features premium craft beer at rock bottom prices. 26 different specialty pizzas made to order.
Pangaea Two Brews Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942 pangaeatwobrews.com
Craft Taps: 22 plus 9 dedicated sour Bottles: 200 + Corkage Fee: $1.00/bottle Price Range: $$ Happy Hour: Yes Accepts Credit Cards: Yes
Hours: Tue-Sun 11 am - 10 pm
Good for Kids: No Smoking: Outdoor Area/ Patio Only Ambiance: Casual Has TV: Yes Dogs Allowed: Yes Food: Yes
Comments: Taps and bottles feature many Belgians, one-offs and premium specialty beer. They have an entire taproom area dedicated to sour beers.
Hops to Table Magazine
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road trip chronicles
R E GIO NA L B R E W E R IE S IN SONOMA COUNTY For the more adventurous, the following regional breweries are within a short distance from the City of Sonoma.
RUSSIAN RIVER BREWING CO. 725 4th St Santa Rosa, CA 95404 (707) 545-2337 russianriverbrewing.com
THIRD STREET ALEWORKS 610 3rd St Santa Rosa, CA 95404 (707) 523-3060 thirdstreetaleworks.com
BEAR REPUBLIC BREWING CO. 345 Healdsburg Ave Healdsburg, CA 95448 (707) 433-2337 bearrepublic.com
LAGUNITAS BREWING CO. 1280 N McDowell Blvd Petaluma, CA 94954 (707) 778-8776 lagunitas.com
OF F THE B EATE N PAT H : The Historic Town of Sonoma We travel to historic Sonoma in search of the new and different beer establishments. What we found is both inspiring, different and certainly road-trip worthy!
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e are truly blessed in Greater Sacramento to have so many great breweries and brewpubs within such a short distance. Take, for example the city of Sonoma. Sonoma is only 1-1/2 hour drive from Sacramento...if you drive slow and/or there is traffic. It is a small town renowned for its wine and cheese industry. However, Sonoma also has a thriving and active craft beer scene that is worthy of a weekend getaway. Our first stop was Sonoma Springs Brewing Co., which is located in the center of the city less than a mile from the historic town plaza. It is a 10-barrel brewery with a tap room. They do not serve food on premises, but have several nearby restaurants that deliver. The co-founder and brewmaster Tim Goeppinger has an interesting story. He is an engineer by trade having graduated from Northwestern University in Illinois. Deciding that engineering wasn’t for him, he started brewing beer. He brewed for Goose Island Brewery, Firestone Walker Brewing Co., Lagunitas Brewing Co. and Russian River Brewing Co. prior to opening Sonoma Springs Vella Brewing Co. in 2008.
Our third stop was Hop Monk Tavern, which is located less than ten minutes from both Sonoma Springs Brewing and Olde Sonoma Public House. They have a gorgeous outdoor patio area perfect for those lazy day weekend getaways when you want to have a cold beer and bask in the sunlight. They have a restaurant on premises serving a very solid selection of food. They have 15 tap handles of both foreign and domestic craft beer, one cider and an extensive craft bottle list. They also have wine and a full bar. During our trip, we had the Tavern Samosas. The samosas had beautiful earthy and savory components from the use of curry, pumpkin seeds and sweet corn. It paired beautifully with the Shmaltz David’s Slingshot, a limited release lager from He’Brew. This beer had a nice citrus and enough hop bitterness to stand up to the earthy curry flavors without overpowering the dish.
IDEA
They brew an eclectic assortment of Bavarian and California style beers, including a few barrel aged, lambics and a particular interesting Roggienbeir. As you would expect from a brewmaster with over 20 years of brewing experience, the beers are all well constructed and tasty.
Cheese is a short distance from Sonoma Springs Brewing Co. Stop by and pick up some world famous cheese to pair with craft beer!
Our next stop was Olde Sonoma Public House, which is approximately three minutes from Sonoma Springs Brewing Co. This beer bar is very comfortable and would be a great place to kick back and watch a game or play a game of darts. They do not have food on premises, but are next to a great Mexican food place that delivers. They have a stellar beer selection with 32 craft tap handles. The beer list represents a good mix of Northern California craft, foreign micro and one cider. They also have a limited wine selection available. Page 16
Our next stop of the day was Proofd. They are primarily a retail bottleshop (liquor, wine and beer) but have five craft beers on tap for tastings. This is a comfortable place to kick back and relax. The folks behind the bar are friendly and knowledgeable, and they have window seating and a nice comfy leather couch.
Our pièce de résistance to our beautiful time in Sonoma was The Girl and the Fig, a truly beautiful and inspiring farm-tofork dining experience that rivals the top restaurants in Napa/ Sonoma. The food is fresh, delicious and creative. Like many Sonoma restaurants, they cater to wine and cocktail drinkers, but they do have a limited beer selection that pairs well with most dishes. Next time you get bored and want to try something new, take a trip to Sonoma. We had fun traveling off the beaten path for something new and are positive you will also.
Hops to Table Magazine
Hops to Table Magazine
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opinion and analysis
food and beer pairings
DOES GABF STILL REPRESENT THE BEST?
BEER AND CHEESE: The Heavenly and Historic Combination
The Great American Beer Festival is arguably the “World Series” of beer festivals. The event draws 50,000 beer lovers to Denver, CO. to sample beer from breweries around the United States. This year, general admission tickets sold out in 20 minutes. In addition, brewers reported registration issues and were excluded from participating. A local brewer discusses these issues and offers suggestions for improving the system.
This is the first in a five part series that will pair various ingredients with beer. This segment pairs beer with cheese. By Mike Moore
By Ryan Graham
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ast year, two neophyte brewers made their way from the Sacramento area to Denver for the Great American Beer Festival. Amazed by the shear scale of the event, it was everything we imaged and more. During the weekend festivities, we managed to squeeze in the Pints for Prostates Rare Beer Tasting, cattle ranched with the folks at Oskar Blues Ranch and took a tour of Left Hand Brewing. We also managed one session of GABF and quaffed at the infamous Falling Rock. Despite the massive crowds and a friend that contracted some crazy stomach virus that prevented him from traveling back for an additional two days, we had a blast. As we flew homebound, Geoff and I were resolved that Track 7 Brewing Company would be pouring at the next year’s event.
petition is using regional competitions to forward onto the national show. A change in format makes sense for a number of reasons. First and foremost, it puts the “great” back into the Great American Beer Festival. A gold, silver and bronze medal would mean that not only was that beer the best of that region, it was then the best of what all the regions forwarded for competition. It’s hard to dispute that the very best is what would be showcased at that point. Second, GABF has a $7M dollar economic impact to the City of Denver according to the BA and the Denver Visitor’s Bureau. This is probably one of the reasons it has yet to leave Denver. That and it’s the home of the BA. But, think about the impact to other economies of cities from the various regions as regionals are established. Rather than hosting the regionals in one city, they could be spread so that cities like San Diego, Portland, Seattle, San Francisco and Sacramento could each host a regional over time. And that would just be the west. As regions gain recognition for a certain style, the regionals almost become the GABF anyway. A “Western Regional GABF” would be an amazing place to sample American-style IPA’s, right?
When June this year rolled around, we started receiving emails from the Brewers’ Association (the people that host the GABF) that registration slots would fill up fast and that last year’s GABF registration reached capacity in two days. As registration got closer, I set timers and prepped myself for a flawlessly executed registration, filling out all the pre-registration paperwork. We were not going to be left out! On registration day, I sat with two computers (one PC and one Mac) in front of me, each with two web browsers open on each computer. I didn’t know what to expect, but I imagined the worst given the tone and frequency of the BA’s reminder emails. At 10 am MST, 9 am PST, I launched my first registration assault. As someone that has navigated Ticketmaster’s process with ease for events like the World Series and KROQ’s Almost Acoustic Christmas, I felt confident. But that confidence started to quickly erode as 50 minutes later my two computers and four web browsers were having no luck. The BA’s servers were impenetrable. At just past 10am PST, I finally cracked the registration front line. Being that it was almost exactly on the hour, I assumed it was because someone at the BA didn’t understand time zones and managed to disseminate the wrong time. I completed the rest of my registration with ease and thought nothing more of what transpired. I knew that GABF was going to sell out, but how fast? It wasn’t until the Twitterverse and Facebook exploded that I discovered that registration filled in two hours. The GABF, America’s most hallowed and revered beer festival, left a number of unfortunate casualties behind. Breweries like Allagash, FiftyFifty and Prairie Artisan Ales didn’t make it. Prior medal winners, including Thai Me Up Brewery, were also shut out. Tweets like “Unfortunately we were consumed w/ brewery work this morning as opposed 2 sittin in front of r comps refreshing the screen. #GABF @GABF” from Societe Brewing exemplified the frustration and dismay of this year’s GABF. How does the BA begin to reconcile the popularity of the event, the explosion of craft breweries and a finite amount of space and judging capacity? While the festival is an amazing event, the average beer fan probably will experience only mild disappointment with their favorite brewery’s absence. However, the exclusion is a huge disappointment in that the opportunity to make new beer fans is missed. From a brewer’s prespective, not attending denies the ability to obtain feedback on your beers from the judges, as well as the chance to win a precious gold, silver or bronze medal. As I began to dwell on the GABF registration process, Page 18
I began to think about the overall quality of the event and the competition. With so many quality breweries missing, does GABF still represent the best? It’s hard to say. Arguably, the gold, silver and bronze will still be awarded to the most deserving beers. Many of the categories had 60 or more entries and last year the American IPA had 203 entries alone. Beyond those deserving of the gold, silver and bronze for each category, self-selection occurs every year. Some breweries have more money and are closer to Denver making logistics easier on their budgets. Some breweries choose different beers to enter. New ones open, others close. Self-selection occurred this year too only in a different manner. This year, the limiting factor was other production and business priorities compounded by festival capacity. Basic economics tells us that there are two ways to address this problem – add more supply or curtail demand through pricing. In the short run, pricing mechanisms will need to be incorporated to dampen registration demand. But the rapid growth in brewery openings will limit the effectiveness of pricing in an environment of fixed or relatively inelastic supply. According to the BA, 409 breweries opened in 2012 and 1,605 breweries are said to be in planning in 2013. With the double digit growth in the number of breweries expected, pricing measures will tend to only guarantee that the breweries with the biggest budget and most resources get to GABF. Fairness questions aside, will that be any better a guarantee that the best beer from across the US is represented at the GABF? The supply side is even more difficult to address. The Denver Convention Center is only physically so large. Unless Denver expands the convention space or the BA decides to house it in multiple locations, there are only so many breweries that can be squeezed into a defined amount of space. An additional complication is that there are also only so many qualified judges and so much time to evaluate the competition entries. The halo of the GABF is at risk of tarnish. So what should be done? I’d argue that the BA already has the template for an answer on how it conducts the American Hombrewers’ Association National Home Brew Competition. The key feature of the AHA com-
Lastly, the regional competitions could be used to help underwrite the larger GABF. This becomes more important for a number of the small breweries that win at regionals. Not every brewery is in a place to afford that trip to GABF. It’s possible that the regionals could generate sufficient revenue to allow part or full subsidization of the GABF costs to the breweries making the trek, thus helping to avoid a battle of the richest or most geographically centered breweries. Even if the GABF gets itself figured out, how can the BA still allow those who are concerned about pouring at the festival itself to participate? This would take some more creativity, but I would offer one possible option. Have the main GABF floor comprised of 75% winners and honorable mentions from the regionals and 25% based on those that want to participate in the festival only. Rotate the 25% through on a day-by-day basis. Based on a hypothetical brewery capacity of 2,000, this would provide the opportunity to pour at GABF for an additional 1,000 breweries. Since I wrote the majority of this piece, the BA has proposed its solution for 2014. The fundamental concept is that the number of entries a brewery could submit will be prorated based on the total number of breweries and beers registered. This translates to the following math. If there are 5,000 beers that can be judged and 1,000 breweries register, the max number of beers that could be submitted by any one brewery would be 5. With the same 5,000 beer cap, if 2,500 breweries register, the max would be 2 beers. While this plan will forestall the same outcome of this year, it is still conceivable that the number of breweries will continue to increase, and at some point, we will wind up with 5,500 breweries desiring entry. We can’t exactly have breweries entering a fraction of a beer. And still, while this does work to make GABF equitable for all interested parties, it still doesn’t pit the best beers from around the country against each other. And it ignores all of the potential positive economic impacts that regional competitions and festivals could provide host cities. I sincerely hope that the BA will only use this compromise as a patch for next year while working to implement a better, long-term solution.
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istorically monks at European monasteries often made both beer and cheese, so it comes as no surprise that this classic pairing has been proven through the ages. Today it is not just the monks who make beer and cheese and pair them wonderfully, but many modern brewers have done a great job at resurrection of old style cheeses to match the beer in their portfolio. Some current examples include: Rogue & Rogue Creamery, New Glarus & Sartori (Bella Vitano), Ommegang & Harpersfield Cheeses, anything by Jasper Hill Farms in Vermont, and of course our old friends at Anchor & Maytag Blue cheese. There are very good reasons that beer and cheese pair so well together. The similarities are surprising; especially in the way beer and cheese are made. In brewing beer there is mashing, boiling (concentration), and fermentation. In making cheese, the process involves production, curdle-whey discharge (concentration), and ripening (fermentation). The more concentrated, higher sugars or alcohol in the beer, the longer the finish will last. And likewise the harder or more ripe the cheese, the longer it too will last. Try a three year Gouda like Beemster XO and you will understand. School kids in the Netherlands eat this cheese like it was precious Christmas candy. How does one begin to pair beer and cheese? A good rule of thumb is to match similar flavors or intensities of each item. The intensity of beer is based on its body and flavor strength (which come from malt and hops). Low intensity beer styles include: heat beers, Lagers, and Light ales. Higher intensity beers include: Porters, Stouts, Barley wines, and Strong ales. A beer that is lighter in body and flavor would be a perfect union to a mild, mellow cheese, and conversely a dark, rich ale or lager would stand up well to a heavy more pungent cheese. Some of my favorite cheeses are made, or rind washed with the local beer. Nowhere is this truer than Europe, specifically Belgium. These matches go back hundreds of years and have a proven track record of palate affinity. I invite you to explore the possibilities of these heavenly beer and cheese pairings. I have chosen five different cheese groups and the best beer match of that group. English Cheddar with ESB (Extra Special Bitter) This is one of the world's classic pairings! Any Cheddar cheese will work, but a great English Cheddar (i.e. Somerset) with ESB (Fullers) from the same country is simply outstanding. These two complement each other seamlessly and produce a beautiful blend of creamy buttery flavors. The sharper (mature) the Cheddar the greater amount of hops in the beer makes the match. Very sharp cheddar (i.e. Canadian Black Diamond-4yr old) could even match a malty Double IPA. Mild Cheddar would work well with a moderately hoppy Pilsner. Goat Cheese with Farmhouse Ales and Saisons Chevre goat cheese (i.e. Humboldt Fog) is a clean, tart, and somewhat acidic cheese; it is also earthy and herbal. This cheese matches nearly every wheat beer made today. Remember that wheat beers are somewhat acidic in nature and the compliment makes the cheese seem smooth, with a bigger mouth feel. Try this yourself! Surprise, it really does work. Follow the intensity principle here, mild goat cheese with a simple Witbier, but as you ramp up the age and ripeness go with heavier styles. Hefeweizen, big Saisons, Dunkelweiss, or all the way to Lambics if need be to cut the pungent nature of the cheese. Cypress Grove Chevre of Humboldt County is a great example of a very versatile cheese. This company makes numerous herbal infused cheeses, from Dill to Fennel, Lavender to peppers and truffles. Hard not to find a beer that doesn't match these cheeses. With so very many Saisons on the market pick one that matches herbal spice in the cheese with the spices in the beer. The cheese matches beer so well that the label includes a beer drinking Goat!! Brie Cheese with Kolsch Brie can range from mildly butter smooth to thick, rich and pungent. A wide range of beers match here, but all the styles have one thing in common the beers are rich with fruity esters. Kolsch, Biere de Garde, and Belgian golden ales match very well with a milder Brie cheese. Increase the intensity of the fruity esters in the beer to pair with rich, ripe Brie cheese, these include beers like Porters, Wee Heavy Scotch ales, and Fruit ales.
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Hard Cow's Milk Cheeses with Nutty Brown Ales These include cheeses like; Parmigiano Reggiano, Gruyere, and Asiago just to name a few. They all have two things in common, they are salty and somewhat nutty in texture and flavor. So we will match these characteristics. The nutty, toasty flavors go very well with malty beers. The beers in this style comprise of Brown ales, Scotch ales, Bocks, Doppelbocks, and even Belgian dubbels. Now that is a wide range of beers and they all match, however to cut some of the saltiness you need just a bit of hops. We can now include even more beers on the hoppy side, for example American Brown ales, Amber ales, Pale ales, even English IPA's. The balance is up to you, the salty-hops cut or the nutty-malt match or both. Blue Cheese with Barleywines Big, ripe and sometimes stinky cheeses are under this category. They include Stilton, Gorgonzola, Roquefort, and many others. These are the cheeses with blue veins of sharp mold running throughout the entire wheel. Cheeses of this type can be tamed by powerful, flavorful beers. English Barleywine is just one such big flavorful beer, the combination is pure symphonic orchestra. This match renders the cheese sweet and creamy and the beer is cleansing and palate refreshing. Do yourself a favor and try this with friends it really is mind-bending!! Other beers that work are Old ales, Strong Dark Belgian ales, Trappist ales, and even some Imperial Stouts. This is by no means all the beer and cheese pairings that are possible, the combinations are endless. I invite you to experiment with friends, search out good quality cheeses and fresh craft brewed beers. As always have fun and enjoy, if you see me out and about let me know which match won!! Mike Moore is a National Beer Judge with over 20 years of judging experience. He has planned and hosted beer pairing dinners for the last 15 years and has made appearances on local television to explain how and why food and beer work so well together. Mike has also traveled extensively to Europe to study the beer and food scene.
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sac eats and drinks
THE 18TH ANNUAL CA STATE FAIR COMMERCIAL CRAFT BREWERS’ AWARDS Taken at Cal Expo on July 20, 2013
THE 2013 CALIFORNIA STATE FAIR HOMEBREW AWARD CEREMONY Taken at Cal Expo on June 29, 2013
FINAL GRAVITY TAPROOM & BOTTLESHOP FIRST YEAR ANNIVERSARY PARTY Taken at Final Gravity Taproom & Bottleshop on August 1, 2013
CAPITOL BEER AND TAP ROOM FIRST YEAR ANNIVERSARY PARTY Taken at Captiol Beer and Taproom on August 2, 2013
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Hops to Table Magazine
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greater sacramento brewery, brewpub and craft beer directory
PLACER COUNTY BREWERY
SACRAMENTO COUNTY BREWERY American River Brewing 11151 Trade Center Drive Suite 104 Rancho Cordova, CA 95670 (916) 635-2537 www.americanriverbrewingcompany.com Lockdown Brewery 11327 Trade Center Drive #350 Rancho Cordova, CA 95742 (916) 835-7416 www.facebook.com/lockdownbrewingco New Helvetia Brewing Co. 1730 Broadway Sacramento, CA 95818 (916) 469-9889 www.newhelvetiabrew.com Old Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 (916) 760-8306 www.oldglorybeers.com Track 7 Brewing 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677 www.track7brewing.com Two Rivers Cider 4311 Attawa Avenue Sacramento, CA 95822 (916) 456-1614 www.tworiverscider.com
BREW PUB Hoppy Brewing Co. 6300 Folsom Blvd. Sacramento, CA 95819 (916) 451-6328 www.hoppy.com River City Brewing Company 545 Downtown Plaza Sacramento, CA 95814 (916) 447-2739 www.rivercitybrewing.net Rubicon Brewing Company 2004 Capitol Avenue Sacramento, CA 95816 (916) 448-7032 www.rubiconbrewing.com
CRAFT BEER MENU Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com BJ's Brewhouse - Arden Fair 1689 Arden Way Sacramento, CA 95815 (916) 570-1920 www.bjsbrewhouse.com
CRAFT BEER MENU (CONT) OneSpeed Pizza 4818 Folsom Blvd Sacramento, CA 95819 (916) 706-1748 www.onespeedpizza.com
Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633 www.capitolgarage.com
Pangaea Two Brews Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942 www.pangaeatwobrews.com
Cordova Restaurant & Casino 2801 Prospect Park Drive Rancho Cordova, CA 95670 (916) 293-7470 cordovacasino.com
The Porch Restaurant and Bar 1815 K Street Sacramento, CA 95811 (916) 444-2423 www.theporchsacramento.com
Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com
Pour House 1910 Q St Sacramento, CA 95811 (916) 706-2465 www.pourhousesacramento.com
De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com
The Shack 5201 Folsom Blvd Sacramento, CA 95819 (916) 457-5997 www.eastsacshack.com
Berryessa Brewing Company 27260 Hwy 128 Winters, CA 95694 (408) 917 2295 www.berryessabrewing.com
Streets of London Pub 1804 J St Sacramento, CA 95814 (916) 498-1388 www.streetsoflondon.net
Black Dragon Brewery 175 West Main St Woodland, CA 95695 (530) 668-4677 www.blackdragonbrew.com
Enotria 1431 Del Paso Blvd Sacramento, CA 95814 (916) 922-6792 www.enotria.com Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840 www.flaminggrillcafe.com Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.com Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com
Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com Tulí 2031 S St Sacramento, CA 95814 (916) 451-8854 www.tulibistro.com Thir13en 1300 H St Sacramento, CA 95814 (916) 594-7669 www.thir13en.com
FOLSOM BJ's Brewhouse - Folsom 2730 East Bidwell Street Folsom, CA 95630 (916) 404-2000 www.bjsbrewhouse.com Cellar Wine Bar 727 Sutter Street Folsom, CA 95630 (916) 293-9332 www.thecellarwinebar.com The Fat Rabbit Public House 825 Decatur Street Folsom, CA 95630 (916) 985-3289 facebook.com/thefatrabbitpublichouse
BJ's Brewhouse - Natomas 3531 N. Freeway Blvd Sacramento, CA 95834 (916) 570-1327 www.bjsbrewhouse.com
Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com
Lockdown Brewing Co-Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 www.facebook.com/lockdownbrewingco
Blackbird Kitchen + Bar 1015 9th Street Sacramento, CA 95814 (916) 498-9224 www.blackbird-kitchen.com
Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com
Manderes 402 E Bidwell St Folsom, CA 95630 (916) 986-9655 www.manderes.com
Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com
La Trattoria Bohemia 3649 J Street Sacramento, CA 95816 (916) 455-7803 www.latrattoriabohemia.com
Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com
Bows & Arrows 1815 19th Street Sacramento, CA 95811 (916) 822-5668 www.bowscollective.com
LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com
Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com
Burgers and Brew 1409 R St Sacramento, CA 95811 (916) 442-0900 www.burgersbrew.com
Magpie Cafe 1409 R Street, Ste. 102 Sacramento, CA 95811 (916) 452-7594 www.magpiecafe.com
Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500 www.wholefoodsmarket.com/stores/folsom
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EIK GROVE
Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745 www.capitolbeer.com
BJ's Brewhouse - Elk Grove 9237 Laguna Springs Elk Grove, CA 95758 (916) 753-1500 www.bjsbrewhouse.com Old Town Pizza & Tap House 9677 Elk Grove Florin Rd Elk Grove, CA 95624 (916) 686-6655 www.facebook.com/oldtownpizzeria
CITRUS HEIGHTS
Tenth Inning 7753 Mariposa Ave Citrus Heights, CA 95610 (916) 726-0751
YOLO COUNTY BREWERY
BREW PUB Sudwerk Restaurant and Brewery 2001 Second Street Davis, CA 95616 (530) 758-8700 www.sudwerk.com
CRAFT BEER MENU DAVIS Burgers & Brew 403 3rd St Davis, CA 95616 (530) 750-3600 burgersbrew.com City Hall Tavern 226 F Street Davis, CA 95616 (530) 756-4556 www.sro-inc.com Davis Beer Shoppe, The 211 G St Davis, CA 95616 (530) 756-5212 www.facebook.com/thedavisbeershoppe Davis Graduate, The 805 Russell Blvd Davis, CA 95616 (530) 758-4723 www.davisgrad.com G Street Wunderbar 228 G St Davis, CA 95616 (530) 756-9227 www.gstreetwunderbar.com University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990
WEST SACRAMENTO Broderick Roadhouse 319 6th Street West Sacramento, CA 95605 (916) 372-2436 www.broderick1893.com Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 www.streetsoflondon.net
WINTERS Preserve Public House 200 Railroad Ave Winters, CA 95694 (530) 795-9963 www.preservedrinkery.com
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Fox Barrel Cider Co. 1213 S. Auburn Street Colfax, CA 95713 (530) 346-9699 www.foxbarrel.com Knee Deep Brewing Co. 645 5th Street Lincoln, CA 95648 (916) 757-1861 www.kneedeepbrewing.com Loomis Basin Brewing 3277 Swetzer Rd. Loomis, CA 95650 (916) 259-2739 www.loomisbasinbrewing.com Out of Bounds Brewing Co. 4480 Yankee Hill Rd #100 Rocklin, CA 95677 (916) 259-1511 outofboundsbrewing.com Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713 www.rosevillebrewingco.com
BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com BJ's Restaurant and Brewery 1200 Roseville Parkway Roseville, CA 95678 (916) 580-2100 www.bjsbrewhouse.com Power Club Restaurant & Brewery 195 Harrison Ave Auburn, CA 95603 (530) 305-5052 www.powerclubauburn.com
CRAFT BEER MENU Bar 101 101 Main Street Roseville, CA 95678 (916) 774-0505 www.bar101roseville.com Boneshaker Pub 2168 Sunset Blvd #104 Rocklin, CA 95765 (916) 259-2337 www.boneshakerpub.com Chef's Table, The 6843 Lonetree Blvd. Rocklin, CA 95765 (916) 771-5656 www.chefdavidstable.com Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com Gordon Biersch Tavern - Roseville 1151 Galleria Blvd., Space 9211 Roseville, CA 95678 (916) 772-2739 www.gordonbiersch.com Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Owl Club, The 109 Church St Roseville, CA 95678 (916) 782-5222 www.owlclubroseville.com Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828 www.perfectolounge.com Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603 Yard House - Roseville 1166 Roseville Parkway Roseville, CA 95678 (916) 780-9273
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EL DORADO COUNTY
NEVADA COUNTY
BREWERY
BREWERY
Gold Hill Brewery 5660 Vineyard Lane Placerville, CA 95667 (530) 626-6522 www.goldhillvineyard.com/brewery.html
ol' Republic Brewery 124 Argall Way Nevada City, CA 95959 (530) 264-7263 www.olrepublicbrewery.com
CRAFT BEER MENU
Jack Russell Brewing Company 2380 Larsen Drive Camino, CA 95709 (530) 644-4722 www.jackrussellbrewing.com
Cooper's Ale Works 235 Commercial St Nevada City, CA 95959 530-265-0116
Mraz Brewing Company 2222 Francisco Drive. Ste. 510 El Dorado Hills, CA 95762 (916) 601-6339 mrazbrewingcompany.com
Jernigan's Tap House & Grill 123 Argall Way Nevada City, CA 95959 (530) 265-6999 jernigansgrill.com
Old Hangtown Beer Works 1117 Elm Avenue Placerville, CA 95667 (530) 919-5166 Wheat Beer Company 2380 Larsen Dr Camino, CA 95709 (916) 799-8142
BREW PUB Placerville Brewing Company 155 Placerville Drive Placerville, CA 95667 (530) 295-9166
CRAFT BEER MENU 36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 www.36handles.com Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420 Independent, The 629 Main St Placerville, CA 95667 (530) 344-7527 www.independentplacerville.com Powell's Steamer Co 425 Main St Placerville, CA 95667 (530) 626-1091 www.powellssteamer.com Pub at Fair Play, The 7915 Fairplay Rd Somerset, CA 95684 (530) 620-1500 www.thepubatfairplay.com Stumble Inn, The 3500 Carson Rd Camino, CA 95667 (530) 957-5245 Wine Smith, The 346 Main Street Placerville, CA 95667 (530) 622-0516 www.thewinesmith.com
SAN JOAQUIN COUNTY BREW PUB Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com
CRAFT BEER MENU Abbey Trappist Pub, The 2353 Pacific Ave Stockton, CA 95204 (209) 451-1780 abbeytrappistpub.com
Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 matteospublic.com
SUTTER COUNTY BREWERY Blind Ferrets Brewery 732 E Hillcrest Yuba City, CA 95991 (530) 713-0099
BREW PUB Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999 www.sutterbuttesbrewing.com
BUTTE COUNTY BREWERY Butte Creek Brewing Company 945 W 2nd St Chico, CA 95928 (530) 894-7906 www.buttecreek.com Feather River Brewing Company 14665 Forest Ridge Rd Magalia, CA 95954 (530) 873-0734 www.featherriverbrewing.com
BREW PUB Feather Falls Casino Brewing Company 3 Alverda Dr Oroville, CA 95966 (530) 533-3885 www.featherfallscasino.com Sierra Nevada Brewing Company 1075 E 20th St Chico, CA 95928 (916) 893-3520 www.sierranevada.com Western Pacific Brewing 2191 High St Oroville, CA 95965 (530) 534-9101 westernpacificbrewing.blogspot.com
CRAFT BEER MENU The Banshee 132 W 2nd St Chico, CA 95928 (530) 895-9670 www.bansheechico.com Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com The Graduate 344 W 8th St Chico, California, 95928 (530) 343-2790 The Handle Bar 2070 E 20th St, #160 Chico, United States (530) 894-2337 www.facebook.com/handlebarchico University Bar 191 E 2nd Street Chico, United States (530) 898-0630 www.facebook.com/theubar Winchester Goose 800 Broadway Street Chico, CA 95928 (530) 715-0099 thewinchestergoose.com
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